I’ve since 2003, a recipe from “Cooking Light Magazine” for Creamed Corn with Bacon and Leeks. For the recipe you’ll need 3 cups of fresh corn, 2 cups low fat milk, cornstarch, sugar, salt, freshly ground pepper, 4 slices of bacon and one leek. I eliminated the bacon, which is rendered for the fat to sauté the leek as I have a small jar of bacon fat in my refrigerator. The bacon is also used as an accruement for the creamed corn. The recipe is quick and easy to prepare. You remove the corn from the cobs and with the dull side of a knife blade, scrape the milk and any leftover corn kernels into a bowl. Part of the corn gets puréed with the milk, cornstarch, sugar, salt and pepper until smooth. I used my food processor, however, if I make this again, I’ll use my KitchenAid K400 Blender for a smoother consistency. Fry the bacon until very crisp, remove to paper-towel lined plate and when cooled, crumble. Remove all but a teaspoon of fat from the pan and cook the chopped leek until slightly softened. Next the puréed corn mixture goes in along with remaining corn kernels and reserved corn milk. The mixture is brought to a boil and simmered for several minutes until thickened. Place in bowls and top with crumbled bacon. What an absolutely fabulous side dish. My late mother used to serve Green Giant creamed corn for supper, but never this tasty. I hope you try this dish before the Jersey corn season is over. You can also purchase the corn, cut kernels off and scrape off the corn milk to freeze in containers to make during the off season. You’ll thank me later. In fact, when my children were younger, I use to purchase a sack or two of Jersey corn, blanch, remove the kernels, bag and freeze the corn to enjoy in the winter, it was heaven! The last recipe I clipped was from the May 2023 issue of “Southern Living Magazine” for Sweet-and-Smoky Grilled Pork Tenderloins. For the recipe you’ll need brown sugar, kosher salt, smoked paprika, onion powder, garlic powder, ground mustard, pork tenderloins and a neutral oil. As I was out of onion powder, I used a tablespoon of fresh minced onion for one tenderloin. You need to plan ahead if making this recipe as it needs 8-12 hours to marinate in the refrigerator. The marinade consists of the brown sugar and spices. The spices are added to a gallon sized zip lock bag along with the pork and shaken until the pork is coated. The pork is refrigerated uncovered on a rack. Before cooking on a preheated grill, the pork is brushed with oil. Grill time is 15-20 minutes or until the internal temperature registers 140°. Allow it to rest before slicing. What a flavorful meal. The brown sugar allowed the exterior to turn a beautiful cinnamon color, yet keeping the meat moist. The seasonings gave the meat a smoky and slightly spicy flavor. It was a wonderful preparation and one that’s easy to do ahead of time. A great recipe for company or weeknights when everyone’s routine switches for the fall. Creamed Corn with Bacon and Leeks “Cooking Light” Magazine, August 2003 Yield: 6 servings (serving size 2/3 cup). “Scraping the cut ears of corn releases the remaining starch milk, giving the creamed corn is thick consistency. Pair this sweet-smoky side dish with grilled chicken.” 6 ears of fresh corn 2 cups 1% low fat milk 1 tablespoon cornstarch 1 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 4 slices of bacon 1 cup chopped leek
Sweet-and-Smoky Grilled Pork Tenderloins “Southern Living Magazine,” May 2023 Active Time: 30 minutes Refrigerate Time: 8 hours Total Time: 9 hours 15 minutes Servings: 4 Ingredients 1/3 cup packed brown sugar 2 Tbsp. kosher salt 1 tsp. smoked paprika 1/2 tsp. onion powder 1/2 tsp. garlic powder 1/2 tsp. ground mustard 2 (1-lb.) pork tenderloins 1 Tbsp. canola oil Direction
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